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1401 - 1420 of 1726 chefs

Don Mangione di Napoli

Don Mangione di Napoli

  • Chikusa/Imaike/Ikeshita, Aichi
  • Italian,Italian/French / Italian / Pasta / Neapolitan Pizza

末永 隼人SUENAGA HAYATO

A chef who makes Italian food with charm by preparing his ingredients with simplicity.

Born in 1982 and native to Aichi Prefecture, he was influenced by the attractive way in which Italian food and its ingredients could be prepared using simple cooking techniques, which got him thinking, "I would love to make Italian food as a chef." With an abundance of experience training at an Italian restaurant, he had acquired the necessary techniques to join Il Pomodrino Nagoya in January of 2012. He entertains guests with a stone hearth pizza oven made with stone from Italy's volcanic Mount Vesuvius, which can bake a Neapolitan pizza in no time and bring out the delicious flavor of Neapolitan-style Italian ingredients.

末永 隼人SUENAGA HAYATO

Kenko Bishoku Hakata Mizutaki to Sumibi Yakitori Bijindori

健康美食 博多水炊きと炭火焼き鳥 美神鶏

  • Ebisu, Tokyo
  • Japanese,Japanese / General / Yakitori (grilled chicken skewers) / Mizutaki (chicken hot pot)

小柳 賢一郎KOYANAGI KENICHIRO

Enjoy dishes waterboiled to perfection, served by a head chef from Kyushu

He was born in 1968 in Nagasaki Prefecture. He was deeply moved by the exceptional food served to him at the Japanese-style restaurant of an acquaintance, which set him on the path to becoming a chef. He polished his skills at a number of restaurants all over Nagasaki and Tokyo, before working at Fried Giblet & Giblet Stew Specialists - Koganeya in 2006. After 10 years of experience, he opened a new store in the franchise, Kenko Bishoku Hakata Mizudaki to Sumibiyakitori Bijindori and is now the head chef.

小柳 賢一郎KOYANAGI KENICHIRO

CANOVIANO ANNEX

CANOVIANO ANNEX(カノビアーノアネックス)

  • Esaka, Osaka
  • Italian,Italian/French / Italian / Wine / Black Tea

石原 太郎ISHIHARA TARO

His dream to become a chef came true. Now he makes passionate Italian cuisine in a brand new style

He was born in 1979 in Okayama prefecture. He often went out to eat with his parents as a child, and soon he secretly longed to become a chef in the future. That dream come true, when after graduating from the Hattori School of Nutrition at the age of 18, he honed his cooking skills in Tokyo at Italian restaurants and French restaurants in hotels. After that he encountered "Canoviano", and Chef Uetake at our main store in Daikanyama took him under his wing. Still greatly influenced by Chef Uetake, our chef makes every effort to produce many dishes that show the true worth of Italian cooking.

石原 太郎ISHIHARA TARO

Wine Izakaya Charbon

ワイン居酒屋シャルボン

  • Namikidori/Fukuromachi/Nakamachi, Hiroshima
  • Italian,Italian/French / Italian / Wine

中野 正敏NAKANO MASATOSHI

A chef who delights his customers with his food, and has them coming back for more.

The sense of joy he received from making people happy with his dishes got him interested in cooking professionally. He then built up experience in catering and French cooking while working at a hotel. Presently, he shows off his culinary skills as a chef at Wine Izakaya Charbon.

中野 正敏NAKANO MASATOSHI

Todaimon Takkanmari Ichigaya branch

東大門タッカンマリ 市ヶ谷店

  • Ichigaya, Tokyo
  • Korean,Other Asian / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

イ ソンホI SONHO

The Chef's Recommendations

Wanting to bring the charm of Korean culture into Japan

He was born in 1982 in South Korea. He requested for an apprenticeship in the food and beverage industry in his home country, and came to Japan in 2009, "because I wanted Japan to learn about Korean culture through food," he says. He gathered experience as a waiter in yakiniku (grilled meat) restaurants and Korean restaurants, and took on the role of restaurant manager when this restaurant opened. He aims to create a restaurant atmosphere and service experience where guests can spend their comfortably.

イ ソンホI SONHO

Shunsai Izakaya Furuichi Tsubogin

旬彩居酒屋 古市 つぼ銀

  • Ise, Mie
  • Izakaya (Japanese tavern),Taverns / Duck / Sashimi (raw fish)/Seafood / Suppon (soft-shelled turtle)

伊藤 剛ITO TSUYOSHI

His dream is to open an izakaya of his own one day

He was born in Mie Prefecture on September 1st, 1984. He started working at restaurants in his teens, and gained experience as the manager of bars in Tokyo and Tohoku. In 2012, he returned to his hometown, Ise City, to become the chef of Shunsai Izakaya Furuichi Tsubogin. Making use of his experiences working in restaurants where sake played a central role, he is particular about serving high quality food which goes well with his carefully chosen sake. He devotes himself to his work every day so as to satisfy his customers.

伊藤 剛ITO TSUYOSHI

Sumiyaki Ishokutei Nagomiya

炭焼居食亭 和や

  • Kokura, Fukuoka
  • Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / General / Nabe (hot pot)

橋本 淳HASHIMOTO JUN

Sumiyaki resulting from the long pursuit of the most delicious cooking method.

Born March 23, 1972, in Fukuoka. Throughout ten years, the owner accumulated his experience from many izakayas. After researching ways to create delicious food, the owner came up with sumiyaki that preserves the original taste of the ingredients. With the realization of his dreams, he is now opening Sumiyaki Ishokutei Nagomiya

橋本 淳HASHIMOTO JUN

Restaurant & Bar Magnolia

Restaurant&Bar Magnolia

  • Hiranuma, Kanagawa
  • Italian,Italian/French / Italian / French / Wine

桑本 倫之KUWAMOTO TOMOYUKI

Refusing to be tied down by one type of cuisine, we think you'll find the drink pairings at Magnolia superb

Our chef's main training was in Italian cuisine, but he has borrowed a little bit of everything to put together dishes for Magnolia, where we serve meals inspired by cookery from all over the West. His customers' smiles and compliments fuel his passion for the art.

桑本 倫之KUWAMOTO TOMOYUKI

Awabi Japanese Restaurant Nishikiryu

あわび日本料理 錦りゅう

  • Nagoya Station, Aichi
  • Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Tempura (battered, fried seafood and vegetables)

杉戸 滋典SUGITO SHIGENORI

The Chef's Recommendations

Admiring his grandfather and father, he did not hesitate to embark on the path of a chef

Shigenori Sugito was born on June 21st, 1969, in Nagoya, Aichi. He graduated from Nagoya Bunri University's junior college. His family has run restaurants for generations, and it seemed natural to help his parents ever since he was a child. He did not waver in his choice to succeed the family business, and to become a chef. Since then, he has not looked back, dedicating himself to following the path of a chef.

杉戸 滋典SUGITO SHIGENORI

Yasai Restaurant Saito

野菜レストランさいとう

  • Shin-Yokohama, Kanagawa
  • French,Italian/French / French / Bread / Wine

斉藤 良治SAITO YOSHIHARU

He switched careers from business to culinary arts.

He was born in Yokohama in 1968. He worked for a publishing company for ten years before stress took a great toll on his health and he learned the importance of eating right. From that time onward, at the age of 34, he aspired to become a chef and went to culinary school. After that, he gained experience at the French restaurant Elise Hikari, and in 2005 opened this restaurant as the sole proprietor.

斉藤 良治SAITO YOSHIHARU

Sky View candle

スカイビュー キャンドル

  • Matsue Station, Shimane
  • General,Western / General / Cake / Steak

柴山 明久SHIBAYAMA AKIHISA

To be a chef who pursue the taste of local ingredients

He was born in Matsue City, Shimane Prefecture, on August 12, 1958. He has been interested in food since his childhood. After graduating from a high school, he entered a vocational school for becoming a licensed cook. With experience in different styles of business and an inherent flair, he always works on cooking humbly.

柴山 明久SHIBAYAMA AKIHISA

Lounge & Bar Grand Bleu

ラウンジ&バー グラン・ブルー

  • Ito/Shimoda, Shizuoka
  • Bar/Cocktails,Bars (pubs) / Cocktail / Whisky / Cake

鎌田 雅之KAMADA MASAYUKI

Inspired by the TV show "Food Heaven" to become a chef

Born in 1960. After studying under Masaru Kamikakimoto at "Alain Chapel", he worked as chef and then assistant head chef for the Huisten Bosch Hotels. In 2008 he was hired as the head chef for the "Hotel La Suite Kobe - Harborland" and was promoted to his current post as assistant general manager in 2009.

鎌田 雅之KAMADA MASAYUKI

La Coccola

La coccola (外苑前 イタリアン ラコッコラ)

  • Harajuku/Meiji-Jingumae, Tokyo
  • Italian,Italian/French / Italian / Pizza / General

園田 洋平SONODAYOHEI

Distinctive, constantly innovative Italian cuisine.

After graduating from culinary school, he first spent time at Piatt in Funabashi, then at Granata, and at ASO, followed by further training at a Japanese restaurant and a dining bar. Widening the breadth of cuisine, in 2010 he opened La coccola to establish his own cuisine.

園田 洋平SONODAYOHEI

Japanese Restaurant Miyabitei Sheraton Grand Hotel Hiroshima

日本食「雅庭」 シェラトングランドホテル広島

  • Higashi-Ku/Shinkansen entrance, Hiroshima
  • Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / General / Sushi

石田 洋輝ISHIDA HIROKI

Made with all my heart, the taste of traditional Japanese cuisine

I was born in Muroran City, Hokkaido. After working at the Westin Hotel Tokyo, I refined my skills at well-established traditional Japanese restaurants in Tokyo's Ginza district and the Tokyo metropolitan area. In 2011, when the Sheraton Hotel Hiroshima opened, I was brought in as head chef at its Japanese restaurant, Miyabitei. I try to always provide the best service and present dishes that exceed the expectations of not only the Japanese customers but the customers from abroad who have come from a different culture. I feel that it is my personal mission to hand down the traditions of Japanese cuisine to the young people of today.

石田 洋輝ISHIDA HIROKI

Wine & Food Argento

WINE&FOOD ARGENTO

  • Kokubuncho/Ichibancho, Miyagi
  • Italian,Italian/French / Italian / Pasta / Wine

大野 修ONO OSAMU

Introduced to the world of Italian cuisine through a part-time job during his time in university.

While in university, he worked part-time serving customers at a local famous Italian restaurant. There he learned the depth and charm of Italian cuisine, which is said to be the model for French cuisine, and he decided to work at the restaurant full-time. Since then, he has gained experience at several other Italian restaurants, and he is currently running Wine and Food Argento as manager and chef.

大野 修ONO OSAMU

Cuoco di Mare

cuoco di mare

  • Sakae, Aichi
  • Italian,Italian/French / General / Italian / Wine

髙木 雅規TAKAGI MASANORI

A chef who selects his ingredients with care and places a high value on harmony between food and wine

Born in 1974 in Nagoya, Aichi Prefecture, Mr. Takagi was surrounded by a lot of elders whom he respected who worked in the foodservice industry. That and the fact that he liked cooking made him decide to become a chef. After training at a number of Italian restaurants in Kanagawa Prefecture, he opened his own shop, Cuoco di Mare", at age 32. He serves authentic Italian food, paying careful attention to all ingredients and using seasonal ingredients that are procured daily. He also listens to his customers' preferences and recommends the wine that best matches the dishes the customers are having. This is one way he is always trying to create a more fulfilling dining experience for his customers."

髙木 雅規TAKAGI MASANORI

Roppakuya KADO

Roppakuya KADO

  • Shijo Karasuma/Karasuma Oike, Kyoto
  • Izakaya (Japanese tavern),Taverns / General / General / Wine

山口 将吾YAMAGUCHI SHOGO

The Chef's Recommendations

After seeing the smiles of people leaving restaurants, he set out to become a chef.

Now, as he is in a position to provide customers with food, he feels it's all worth it when he hears customers exclaiming that the food is delicious.

山口 将吾YAMAGUCHI SHOGO

Wine no Ie Budotei

ワインの家 ぶどう亭

  • Shin-Sakae/Higashisakura/Izumi, Aichi
  • French,Italian/French / General / French / European

塚本 将喜TSUKAMOTO MASAKI

This chef/owner, himself having been captivated by wine, aims to share its beauty.

He was born on December 1956, in Saga Prefecture. Being a fan of wine, he has worked as a sommelier in a French restaurant. Making the most out of his experiences as a sommelier, he opened a "restaurant to offer food that goes with wine". He has a stock of wines, mainly from France, chosen by himself that he can recommend to customers.

塚本 将喜TSUKAMOTO MASAKI

Fujiya Kyoshoku

ふじや京色

  • Shijokawaramachi/Teramachi, Kyoto
  • Japanese,Japanese / Kyoto Cuisine / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal)

藤原 崇史FUJIWARA TAKASHI

The parttime job that he had at an izakaya when he was a high school student inspired him to become a chef.

The reason why he decided to get a part-time job in an izakaya (Japanese pub restaurant) was that he wanted to eat the free food. It may not have been the most romantic reason, but this is what led to his career in the restaurant business. Through his part-time job he learned how much fun cooking was, and decided to attend catering college. At college he met fellow students who would play an important part in shaping his future career. After graduating, he spent time working in three different Japanese restaurants. After working for ten years, he and his friends from college opened "Jounetsu Shokusai Kyoshoku". Later, in 2014, they opened "Fujiya Kyoshoku".

藤原 崇史FUJIWARA TAKASHI

Dining Bar Hiro

ダイニングバー ひろ

  • Shimbashi/Shiodome, Tokyo
  • Dining Bar,Dining bar / General / French / Italian

伊藤 広文ITO HIROBUMI

Our belief is in seeking out the finest ingredients and creating the perfect recipe.

He was born in 1966, in Tokyo's Shinbashi district. His motive to start this career was "because I love to eat, and I want to eat delicious foods." After training in various restaurants in Tokyo, he opened Dining Bar Hiro in 2005. Most of all, he enjoys the customers' joy when he takes each day's delicious ingredients and prepares them in the way his guests desire. At this restaurant, we have taken many photographs of our specialities, expressing the sense of skill on each plate.

伊藤 広文ITO HIROBUMI

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